The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Summer Corn Salad


5 ears corn

1/2 cup loosely packed basil

1 cup seeded and sliced tomatoes or halved cherry tomatoes

1/3 cup goat cheese

3 tablespoons extra virgin olive oil

1 tablespoon rice wine vinegar

Salt and pepper to taste


  1. Shuck the corn and place in a large pot filled with boiling, salted water. Turn off stove and cover the pot. Let the corn sit in the water for 5 minutes.
  2. Remove corn and let it cool. Cut corn kernels from cob and place in a large bowl.
  3. Pick basil leaves from the stem and then stack and roll the leaves before slicing to prevent the basil from browning. Slice thinly with a sharp knife.
  4. Add basil, tomatoes and goat cheese to corn and toss to incorporate.
  5. Combine olive oil and vinegar in a separate bowl then drizzle over the salad. Salt and pepper to taste. Enjoy.
Print Recipe